Brussels Sprout-Leaf Salad

1. 1

   Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined.

2. 2

   Season with salt and pepper, to taste.

3. 3

   Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts.

4. 4

   Reserve the cores for another use.

5. 5

   Bring a large saucepan of water to a boil over medium-high heat.

6. 6

   Add the Brussels sprout leaves and cook for 1 minute.

7. 7

   Drain and put in a bowl of iced water, then transfer to a colander to drain.

8. 8

   Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl.

9. 9

   Add the dressing and toss together.

10. 10

    Sprinkle with the cheese and serve.

11. 11

    *To toast the almonds, arrange them in a single layer on a baking sheet.

12. 12

    Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes.

13. 13

    Cool completely before using.

14. 14

    The unused core of the Brussels sprouts can be used in soups and stir-fries.

* Per serving · 4 servings · Values may vary.